Leave a Review

Reviews

users rating3.5/4

While the flavors of this dish are good and work well together, I wish that I had seen the previous reviews before I made it. The shrimp were soggy and anything but "crisp" and the corn was lacking something...If I make it again I will make two changes: the first is to increase the amount of the chipotle mayonnaise in the blender to 3 tablespoons so that there is more flavor in the corn "gratin". The second is to cook the shrimp separately on a flat baking sheet in the oven so that they crisp up. The cooking time was fine (18 minutes) for both my corn and shrimp -- neither was over or underdone, but I would watch my shrimp if I cook them separately on the baking sheet next time.

Good and easy but not fast. Tons of prep work,
between scraping the corn off the cob (the fresh
corn was sweet, so it was worth it), peeling the
shrimp (at least they were deveined), and
dredging the dozens of them (the large shrimp at
my market was more like 30/lb). Tasted good. I
used 3 of the chipoltes in the can of adobo and it
had a nice kick. We all liked it, but not a meal to
make in a hurry. We ate late.

This recipe is outstanding! I've
made it several times now and just
can't say enough about it... easy to
prepare and absolutely delicious.
This is a restaurant quality dish
that will impress your family &
friends. Serve it with a tossed
salad for a delightful dinner. Try
this one; you will not be
disappointed!

I love this dish. Very easy and quick to prepare and pretty healthy! As others have suggested, I added a bit more chipotle and adobo to the mayo (you just have to taste and adjust to what you like). I also cooked the shrimp separately on a foil-lined cookie sheet, adding after the corn had already cooked for about 7 minutes.

I have nothing bad to say about this dish -- the shrimp was crisp, the fresh corn was cooked perfectly -- but it is also exactly what it says it is: shrimp on top of corn. That's it. Really nothing to get very excited about.

This was just okay. The chipotle flavor was not strong enough. That many shrimp don't fit comfortably in one layer of a baking dish, and I halved the recipe. It needed something else to make this a meal too, not sure what.

Really tasty! I increased the chipotle and adobo by half again and added cayenne to the panko. Also cooked the shrimp separately -- all pre others' suggestions. This kicked the spice up a LOT, so beware if you don't like spicy. The only thing I regret was using canned corn. The recipe was easy and quick enough that it would have been well worth it to use fresh corn.

So delicious!!!
Amazing! The shrimp
are so crunchy and
tasty and the spicy
mayo balances the
sweetness of the
roasted corn. I think
this would also be
great in flour or corn
tortillas, as tacos with 'roasted corn salsa'. I
haven't tried it yet,
but I will. Also, the
roasted corn and
scallions make a
wonderful side dish
for any summery meal.
I served it with steak,
to a bunch of men who
NEVER eat veggies and
they loved them.